Directions

Combine Genji’s Original Vegan Ginger Miso Dressing, honey and soy sauce in a bowl. Add black pepper to taste. Toss sea bass in marinade to coat. Cover and let marinate in the refrigerator for 12-24 hours.

Bring a medium pot of water to a boil. Add some salt to the water, and then boil the potatoes until just cooked through, about 10 minutes depending on the size of the potatoes. Remove the potatoes from the water, cut each piece in half and reserve. Next, add Brussels sprouts to the water, and boil for 5-6 minutes, or until crisp-tender. Drain, and shock the Brussels Sprouts in cold water to stop the cooking.

Assemble the packages:
Lay a large piece of foil out in front of you, about 18” square. Place ¼ of the boiled potatoes, ¼ of the Brussels sprouts and ¼ of the button mushrooms in the center of the foil. Place 1 portion of fish on top of the vegetables. Drizzle 1 tablespoon of the fish marinade and 1 teaspoon of oil on top of the vegetables. Bring the far edge and the edge of the foil closest to you up above the fish and join them together. Fold the edge over to seal. Keeping the bottom flat, crimp each side seam together to seal. The final shape should be a tall, narrow rectangle, with a flat bottom. Repeat this process with the remaining ingredients.

Place packets, onto a medium-hot grill. Cook for about 10min, or until fish is cooked through. The sauce will caramelize in the packet from the direct heat of the grill and the steam will cook the fish and vegetables. Serve immediately: place a packet on each plate and allow diners to open their own packet.

Satisfy your tastebuds with an Asian twist on an old family favorite, Roasted Chicken.

Ingredients

(Makes 2 servings)For the Shibazuke Ginger Miso Sauce:

6 tbsp Genji’s Original Vegan Ginger Miso Dressing

2 tbsp mayonnaise

1 tbsp tahini paste

2 tbsp rice vinegar

1 tbsp sugar

2 tsp soy sauce

3 tbsp chopped Shibazuke (Japanese Pickled Cucumber)

Mix all ingredients well in a bowl. Reserve.

For the Ginger Miso Marinated Chicken:

2 skin-on boneless chicken breasts (about 12 ounces)

4 tbsp Genji’s Original Vegan Ginger Miso Dressing

Kosher Salt, to taste

Black Pepper, to taste

To Serve:

1 package fresh or frozen Ramen Noodles

½ tbsp Sesame Oil

2 large leaves of Iceberg Lettuce

¼ of an English Cucumber, julienned

½ of an Avocado, sliced

Genji’s Original Vegan Ginger Miso Grilled Chicken Breasts, sliced

4 Grape Tomatoes, cut in half

Shibazuke Ginger Miso Sauce

1 tsp chopped Chives

1 tsp Sesame Seeds

Directions

Coat the chicken breast with Genji’s Original Vegan Ginger Miso Dressing and place in a bowl. Cover and marinate in the refrigerator for at least one hour or overnight.

Preheat oven to 400˚F. Remove chicken breasts from marinade, and season with kosher salt and black pepper. Place on a sheet tray or roasting pan and roast until the chicken’s internal temperature reaches 165˚F and the skin is browned (15-20 minutes).

Cook the ramen noodles in boiling water about 3 minutes until al dente. Drain noodles and dunk them in ice water to stop the cooking. Drain well, shaking a few times to remove excess water. Coat ramen noodles with sesame oil.

Place a leaf of iceberg lettuce on each of two plates. Divide the noodles between the plates and place on top of the lettuce. Arrange English cucumber, sliced avocado, sliced chicken breast, and grape tomatoes on top of the noodles. Drizzle with Shibazuke Ginger Miso Sauce, sprinkle with chopped chives and sesame seeds, and serve.

Directions

Prepare Salmon:

Preheat oven to 425˚F. Marinate salmon in Original Vegan Ginger Miso Dressing for 2-24 hours. Remove salmon from the marinade, making sure to remove most of the marinade from the salmon. Add the coconut to any Original Vegan Ginger Miso Dressing remaining and mix. Season the marinated salmon lightly with kosher salt and black pepper. Press 1 tablesppon of coconut and Original Vegan Ginger Miso Dressing mixture onto the top of each salmon fillet. Bake on a parchment or rack lined baking sheet until desired doneness (5-10 minutes).

Prepare Baby Bok Choy:

Heat oil in a sauté pan with garlic cloves until garlic starts to brown and oil is hot. Wash Baby Bok Choy well and add Baby Bok Choy to sauté pan. Cook, stirring occasionally for 1-2 minutes. Season it with kosher salt and black pepper. Add 2 tbsp of water to the pan. Cover pan and cook until the Bok Choy is done but still crisp. Put on a plate and top with salmon. Serve with lime wedges*.